Yield: 1 servings
|1 pounds||Boneless, skinless chicken breasts|
|1 tablespoon||Olive or vegetable oil|
|¼ cup||1/4-inch strips sliced pepperoni (about 1 ounce)|
|2 \N||Clove garlic, finely chopped|
|2 larges||Bell peppers, cut into l-inch squares|
|1 medium||Onion, thinly sliced|
|2 cups||L/4 inch slices zucchini (about 2 medium)|
|¼ cup||Dry red wine|
|1½ teaspoon||Chopped fresh or|
|½ teaspoon||Dried thyme leaves|
|1½ teaspoon||Chopped fresh or l/2 teaspoon dried rosemary leaves|
|1 tablespoon||Grated Parmesan cheese|
Cut chicken into 2-inch cubes. Heat oil in 10-inch skillet over medium-high heat. Add chicken, pepperoni and the garlic; stir-fry 3 to 4 minutes or until chicken is almost done. Remove from skillet; keep warm.
Heat remaining ingredients except cheese to boiling in skillet.
Stir-fry 3 to 4 minutes or until vegetables are crisp tender. Stir in chicken mixture; heat through. Sprinkle with cheese. 4 servings.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 240 Protein 46% Protein, 9 30 Vitamin A 12% Carbohydrate, g 9 Vitamin C 53% Fat, g 9 Thiamin 12% Cholesterol, mg 65 Riboflavin 10% Sodium, mg 330 Niacin 64% Potassium, mg 610 Calcium 6% Iron 12% From the files of Al Rice, North Pole Alaska. Feb 1994